Dinner

Prawn, Pea & Spinach Coconut Curry with Microwave Quinoa Rice Recipe

ByLuna Ryder January 26, 2026January 26, 2026

Introduction

This prawn, pea, and spinach coconut curry is a vibrant and comforting dish that’s perfect for a quick weeknight meal. The creamy coconut sauce pairs beautifully with the fresh greens and tender prawns, while the microwave quinoa rice makes the preparation fast and easy.

A large white pot filled with a thick orange curry sauce that contains bright green peas, curled pink shrimp, and dark green spinach leaves spread evenly throughout. Below the pot, a dark bowl holds a portion of the orange curry mixed with peas, shrimp, and spinach, partially covering a half serving of white and brown rice with lime wedges on the side. To the right, a white bowl contains more white and brown rice. The dishes are placed on a dark wooden surface with a folded blue cloth napkin beneath part of the bowl and pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g quinoa
150g basmati rice
1 small red onion, chopped
1 tbsp olive oil
½ tsp cumin seeds
1 tsp finely chopped ginger
1 tsp finely chopped garlic
3 tbsp tomato purée
300g coconut cream
300g frozen peas
300g king prawns
200g baby spinach leaves
½ tsp ground turmeric
1 lime, to serve (optional)

Instructions

Step 1: Rinse and drain the quinoa and rice in a sieve three times to remove excess starch. Place them into a very large microwave-safe bowl to avoid spillage. Pour in 300ml boiling water from the kettle, cover with a heavy plate, and microwave on high for 15 minutes.
Step 2: Let the quinoa and rice mixture rest, still covered, for 5 minutes. Then, fluff it gently with a fork.
Step 3: While the rice cooks, heat the olive oil in a pan over medium heat. Fry the chopped onion until it starts to brown.
Step 4: Add the cumin seeds, finely chopped ginger, and garlic to the pan. Stir and cook for about one minute until fragrant.
Step 5: Stir in the tomato purée and cook for another minute to deepen the flavor.
Step 6: Pour in the coconut cream, then add the frozen peas, king prawns, baby spinach, ground turmeric, and salt to taste. Cover and cook for about 5 minutes, or until the prawns turn opaque and pink and the spinach wilts. Add a little water if you want to adjust the consistency.
Step 7: Serve the curry hot over the microwave quinoa rice. Add a squeeze of fresh lime for a bright finish, if you like.

Tips & Variations

For extra heat, add a pinch of chili flakes or fresh chopped chili when cooking the onion.
You can substitute king prawns with cooked chicken or firm tofu for a different protein option.
Swap frozen peas for fresh sugar snap peas or green beans for added crunch.
If you don’t have microwave access, cook the quinoa and rice on the stove as per package instructions.

Storage

Store any leftover curry and quinoa rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove or microwave until piping hot. Avoid reheating the spinach multiple times to keep it fresh.